Austin That sounds terrific. I just got back to town yesterday after a mostly meat free vacation for the last week. My first stop was the butcher shop for a hangar steak! I reverse seared to perfection!
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10 Pounds of Willie's Deer Sticks
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GWG8541 If you can’t laugh at yourself, it’s not fun. I could’ve seen the look on your face when that “noise” occurred.
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Dave in AZ Military Veterans Sous Vide Canning Traeger Regular Contributors Power User Arizona last edited by Dave in AZ
GWG8541 You seem like a social media savvy guy, come on! you should definitely get a tinder account, it’s the best place for sausage posts, use something like sausage-man as a handle, you will have stuff to read all day!
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans last edited by
Dave in AZ ha, I know how to get around on social media, since I had to use it in my previous career. I just stay off of it to keep myself out of trouble. I have a low tolerance for stupid people. Plus I do not care to support some of the media platforms out there. They have become way to political. Thats whats nice about this community.
"You never really die until you end up on the wall at a Cracker Barrel"
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans last edited by
zbigjeff my son had just walked in the house when it popped. The look on his face was even better. I can’t post his actual comment, but it was roughly “what the @&$% was that?”. His reaction made me laugh.
"You never really die until you end up on the wall at a Cracker Barrel"
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GWG8541 Memorable moments in life.
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GWG8541 said in 10 Pounds of Willie's Deer Sticks:
Dave in AZ the water doesn’t plump them if you have it up to temp when they go in from drying in the smoker. They will maintain their size the remainder of the thermal finishing. If the meat is cured and put in a smoker for the initial drying, sous vide or thermal processing in water works great. I’ve never had particles become an issue, even from open ends. The water gets a little dark from the smoke and a little (very little) oil may show up on the water. People in this community definitely made me a believer in sous vide for finishing.
Totally agree with you here. Even had some semi wrinkled sticks come out of the SV nice and smooth. Well done!!
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
GWG8541 said in 10 Pounds of Willie's Deer Sticks:
Dave in AZ ha, I know how to get around on social media, since I had to use it in my previous career. I just stay off of it to keep myself out of trouble. I have a low tolerance for stupid people. Plus I do not care to support some of the media platforms out there. They have become way to political. Thats whats nice about this community.
Amen!
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cdavis Team Blue Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma last edited by
GWG8541 sticks look great
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans last edited by
cdavis thanks, one of my best batches. Im always happy when the hard work of harvesting a deer pays off in a great homemade item.
"You never really die until you end up on the wall at a Cracker Barrel"
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cdavis Team Blue Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma last edited by
GWG8541 I’m right there with you. Congrats and enjoy your trip.
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